青霉菌α-葡萄糖苷酶固体发酵及酶学特性的研究

Study on the production of α-glucosidase by solid state fermentation with penicillium sp.and its enzymatic characteristics

研究青霉菌种P1固体培养生产α-葡萄糖苷酶的发酵条件,固体培养条件下培养基中碳源、氮源及添加物对青霉P1产α-葡萄糖苷酶的影响以及青霉P1产α-葡萄糖苷酶的最适温度、pH、热稳定性及pH稳定性等酶学特性。

The activity of α-glucosidase of aspergillus niger, A. oryzae and Penicillum was determined by using maltose as substrates. The ability for the transgluosylation of α-glucosidase from penicillium sp. P1 and conditions such as effects of carbon sources, nitrogen sources and additives in solid state fermentation and the enzymatic characteristics such as the optimal temperature, optimal pH, heat stability and pH stability were also investigated.